Korean Picnic Salad with Grilled Shrimp Skewers

Salad

• 1 Large Head of Napa Cabbage - Sliced Thin
• 1 Large Handful Bean Sprouts
• 1 Each Pineapple – Diced
• 1 Each Fresno Chili – Sliced Thin and Rinsed
• 1 Bunch Cilantro – Rough Chopped
• ½ Bunch Mint – Leaves Picked and Rough Chopped
• ½ Bunch Thai Basil or Regular Basil – Leaves Picked and Rough Chopped
• ½ Cup Cashews – Toasted – Salted – Rough Chopped
• 2 Tablespoons – Furikake – Japanese Sesame/ Nori Seasoning

Dressing

• ¼ Cup GoChuJang – Korean Chili Condiment
• 2 Tablespoons – Lime Juice
• 2 Tablespoons – Soy Sauce
• 1/3 Cup Canola Oil
• 1 Tablespoon Ginger – Peeled and Chopped
• Combine all in a blender and blend until smooth. Add more oil if it is too hot

BBQ Shrimp

• 4 Wooden Skewers – Soaked in water for a few hours
• 16 Shrimp (16/20) 4 on each Skewer
• 2 Tablespoons – GoChuJang
• Salt and Pepper to taste